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The Phoenix Trophy
Origin:
Presented to Beaconsfield Golf Club by Mrs. T. Howard Stewart in 1929, following the fire which destroyed the club house.
Competition:
Originally, the Phoenix Trophy was competed for by those clubs in the Montreal area, which had extended hospitality to Beaconsfield members at the time of the great fire.
From 1930 to 1962, competition was based on individual medal play.
In 1952, the basis of competition was changed to team best ball.
Participation in this invitational tournament has been extended to other golf club teams from other provinces of Canada and, on occasion, other parts of the world.
First individual winner was J.A. Fuller, 1930, Royal Montreal Golf Club.
First team winners were J.K. Burnett and R.F. Meyer, 1952, Summerlea Golf Club. |
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The Beaconsfield Golf Club has facilities capable of accommodating 150 guests for banquets, weddings, dinner dances, cocktail parties, etc. For more information, please contact Claude Larocque at (514) 695-2661, extension 112.
CHOICE OF APPETIZERS
| Seafood Cocktail |
Shrimp, Scallops, Cod, Haddock, Crab * Fine Champagne Sauce |
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| Hot Seafood au Gratin |
Shrimp, Scallops, Salmon, Crab * Bechamel & Cheese Sauce |
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| Spinach Pannequet |
Crepe filled with spinach, cheddar & ricotta cheese * Mornay Sauce |
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| Crepe Créole |
Zucchini, Eggplant, Mushrooms, Onions, Tomato, Garlic, Fresh Herbes * Mornay Sauce |
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| Pasta au Gratin |
| Penne, Rotini, Tortellini * Sauce: |
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| Boscailla | Rosé sauce, artichoke, herbs, mushrooms, white wine |
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| Alfredo | Cream, garlic, parsley, white wine |
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| Gigi | Ham, tomato sauce, cream, mushrooms |
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| Della Mama | Meat sauce, vegetables |
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| Romanoff | Rosé sauce - parmesan, herbs, black peppercorn |
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| Asparagus feuillentine |
Green asparagus in filo pastry * Sauce Mousseline |
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| Filet of Sole filled with Salmon Mousse |
Mousseline (Salmon mousse) * Cucumber sauce - yogurt, sour cream, dill, cucumber, lemon juice |
CHOICE OF APPETIZERS (EXTRA)
| Smoked Salmon | Seafood Navarin with Saffron |
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| Proscuitto Ham & Melon | Poached Salmon with Salmon Mousse and Watercress Sauce |
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| Marinated Salmon Gravlax | Slices of Smoked Breast of Goose with a Coulis of Citrus Confit |
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| Jumbo Shrimp Cocktail |
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CHOICE OF SOUPS
| Consomme |
Sherry - Porto
Celestine (Julienne Crêpe persillée)
Vegetable Julienne
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| Cream Soup |
Potage Verdurette (green vegetables,thyme,basil,mint)
Creme Argenteuil (asparagus, onion, celery, carrot)
Mild Cheddar (celery, onion)
Jardiniere (cream of vegetable)
Crecy (carrot)
Freneuse (turnip)
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| Soup |
Cultivateur (vegetable)
Parisien (leek & potato)
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MAIN DISHES
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| Chicken in filo filled with ham, ricotta, & cheese |
Diable Sauce |
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| Chicken Tournedos with a Jumbo Shrimp Brochette |
Marchand de Vin Sauce |
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| Supreme (breast) of Chicken in Filo with Mint & Shallot essence | Moutarde de Meaux and Honey Sauce |
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| Baked Filet of Salmon |
Citrus Coulis |
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| Veal Scallop filled with Ham & Cheese |
Madeira Sauce |
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| Grilled Beef Tournedos (7oz) |
Perigourdine Sauce (Sherry, Foie Gras, Truffle) |
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| Roast Pork Loin Provençale |
Robert Sauce |
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| Filet of Lamb "en croute" |
Fine Herb Sauce |
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| Roast Prime Rib of Beef "au jus" |
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| Roast Filet of Beef |
with Oyster Mushrooms |
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-SERVED WITH-
Assorted Vegetables - Chef's Potatoes
(Small green salad extra)
CHOICE OF DESSERTS
| CAKES |
Black Forest * Gâteau Dacquois * Mousseline * Ganache * Praline |
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| PIES |
Apple * Sugar * Open Fruit * Tarte Royale, etc. |
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| PARFAIT |
Mint * Kahlua * Grand Marnier * Fudge * Fresh Fruit |
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PEACH MELBA * PEAR "BELLE HELENE" * STRAWBERRIES ROMANOFF
* CHOCOLATE FRUIT CUP * BAKED ALASKA *
All selections include: rolls, butter, tea or coffee
Midnight Coffee Service - extra per person
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| Dining room overlooking the 18th green and fairway. |
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